Paccheri with potato cream and mussels with bottarga

A perfect dish for Father's Day

Recipe created by Sandra Panaggio for the #PastaYourWay project

(4 people)

320 g of Berruto 1881 paccheri

1 kg of mussels

3 medium potatoes

Mullet bottarga to taste

2 cloves of garlic

1 sprig of parsley

Extra virgin olive oil / salt / pepper to taste

Clean the mussels and remove their filament

Put them in a saucepan with a couple of rounds of extra virgin olive oil and 1 clove of unpeeled garlic

Cover the mussels and let them all open over high heat

Set the open mussels aside, filter their water by removing the garlic and set this aside too

Peel and dice the potatoes
Brown them in a large pan with a couple of rounds of extra virgin olive oil and 1 clove of unpeeled garlic to flavor them.
Remove the garlic and add the water from the mussels a little at a time to cook the potatoes until a soft consistency (as it dries, add more)
With a hand blender, reduce everything to a creamy and smooth puree
Season with salt and pepper, then set aside warm
Bring a pot of salted water to a boil for cooking the pasta
Shell the mussels and chop the parsley very finely
As soon as the pasta is cooked al dente, drain it and add it to the potato cream
Add the shelled mussels and sauté everything to mix the ingredients well
Finish with a sprinkling of parsley and bottarga, then serve hot